While cleaning the fridge I found some artichokes, so I applied my new organizing process to an old Craig Claiborne recipe my sister sent me. By tracing it back to its first step — cleaning out the choke, a job I utterly detest — I realized that Craig was on the wrong path. (Or maybe baby artichokes weren’t available in the ’70s when he wrote his cookbook.) Anyway, by substituting the baby ones, this recipe became a snap.

Serves 4

8-12 baby artichokes

Juice and zest of 1 lemon

4 Tbsp. finely chopped parsley

2 tsp. minced garlic (2-3 cloves)

4 Tbsp. finely chopped fresh mint or 1 tsp. dried mint

1 tsp. salt, or to taste

1/4 cup olive oil

Break off and ruthlessly discard the dark outer leaves of the artichokes until you get to the tender, lighter green ones inside. Trim the stem. Cut off and discard the top inch of each artichoke (so you only have the light green part of the leaves left).

Combine the parley, garlic, mint, lemon zest and salt. With your fingers push a small amount down into the cut surface of each artichoke, as best you can.

Arrange the artichokes, cut side down, in a single layer in a heavy saucepan with a tight-fitting lid.

Sprinkle any remaining parsley mixture over top.

Pour the olive oil, then the lemon juice over the artichokes in the pan. Add enough water to reach about one-third up the artichokes.

Soak two sheets of paper towel in water. Cover the artichokes with the wet paper towels and then put on the pot lid. (Craig says this helps the artichokes steam.)

Put the pot over medium heat and bring it to a boil, then turn the heat lower and simmer for about 25 minutes or until the artichokes are tender. If there is water remaining in the pot, turn up the heat and let the liquid evaporate.

Serve lukewarm or at room temperature.

Betty Teller still thinks step one is to get someone to adopt Eddie. To volunteer, or to tell her she’s on the wrong path, email her at amuse-bouche@sbcglobal.net.